This sugar cookie fudge is a creamy, melt-in-your-mouth confection that tastes just like a soft-baked sugar cookie, but with the dense, sliceable texture of classic fudge. Made with sweetened condensed milk, white chocolate, and a hint of almond and vanilla, it’s an easy no-oven dessert that comes together in minutes. The sprinkle-studded top makes it festive for holidays, birthdays, or any day you want a nostalgic sweet treat.
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (226 g) unsalted butter, cut into pieces
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 cups (340 g) white chocolate chips or chopped white chocolate
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but adds classic sugar cookie flavor)
- 1/4 teaspoon salt
- 1/3 cup (60 g) rainbow sprinkles (jimmies, not nonpareils, to avoid bleeding)
- Extra sprinkles for topping (about 2 tablespoons)
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the paper with butter or nonstick spray.
- In a heavy-bottomed saucepan (3-quart or larger), combine the sugar, butter, and sweetened condensed milk. Place over medium heat and stir constantly with a wooden spoon or heatproof spatula until the butter melts and the mixture is smooth.
- Once the mixture is fully melted and bubbling gently, continue to cook, stirring constantly, for about 5–7 minutes. The mixture should thicken slightly and pull away from the sides of the pan. To test for doneness, drop a small amount into a glass of cold water – it should form a soft ball that flattens when pressed. (If using a candy thermometer, the temperature should read 235°F / 113°C.)
- Remove the pan from heat immediately. Add the white chocolate chips, vanilla extract, almond extract (if using), and salt. Stir vigorously until the chocolate is completely melted and the mixture is smooth and glossy. If any lumps remain, return to low heat for 30-second intervals, stirring constantly, until smooth.
- Let the mixture cool in the pan for 5 minutes, then fold in the 1/3 cup of sprinkles. Pour the fudge into the prepared pan, spreading it evenly with a spatula.
- Immediately sprinkle the top with the extra sprinkles, pressing them gently into the surface so they stick.
- Let the fudge set at room temperature for 2–3 hours, or refrigerate for 1 hour until firm. Once set, lift the fudge out using the parchment overhang and cut into 24 squares with a sharp knife.
Tips
- Use a candy thermometer for best results: The fudge needs to reach 235°F (113°C) to set properly. If you don’t have a thermometer, the cold-water test works well: a drop should form a soft ball that flattens when pressed.
- Don’t skip the almond extract: It gives that classic sugar cookie flavor. If you don’t have it, use an extra 1/2 teaspoon of vanilla extract, but the taste will be slightly different.
- Stir constantly: The sugar-butter-condensed milk mixture can scorch easily. Keep stirring the entire time, especially at the edges.
- Use jimmies, not nonpareils: Nonpareils (tiny round sprinkles) tend to bleed their colors into the fudge, making it look muddy. Jimmies (long, thin sprinkles) hold their shape and color better.
Serving Suggestions
Serve the fudge at room temperature for the softest texture. It’s perfect on a holiday cookie platter, alongside a glass of cold milk, or crumbled over vanilla ice cream. For a pretty presentation, cut into small squares and place in mini cupcake liners.
Variations
- Chocolate Chip Sugar Cookie Fudge: Fold in 1/2 cup (90 g) mini chocolate chips along with the sprinkles, or instead of them.
- Lemon Sugar Cookie Fudge: Replace the almond extract with 1 teaspoon lemon zest and 1/2 teaspoon lemon extract. Omit the sprinkles or use yellow ones.
- Gluten-Free: This recipe is naturally gluten-free as written. Just check that your white chocolate and sprinkles are certified gluten-free if needed.
- Double Batch: Double all ingredients and use a 9×13-inch (23×33 cm) pan. Increase cooking time by 2–3 minutes, and check doneness with the thermometer.
Storage and Reheating
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Layer pieces with wax paper to prevent sticking. To freeze, wrap the fudge tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator before serving. If the fudge becomes too soft, refrigerate for 30 minutes before cutting.
Frequently Asked Questions
Why is my fudge grainy? Grainy fudge usually happens when the sugar crystallizes. This can occur if you stir too vigorously after the mixture comes to a boil, or if sugar crystals splash onto the sides of the pan. To avoid this, stir gently and use a wet pastry brush to wash down any crystals that form on the sides.
Can I use milk chocolate instead of white chocolate? Yes, but the fudge will be sweeter and less “sugar cookie� in flavor. Milk chocolate also melts slightly softer, so the fudge may be a bit more tender. Use the same amount.
My fudge didn’t set – what went wrong? The most likely cause is that the mixture didn’t reach the correct temperature (235°F / 113°C). If you didn’t use a thermometer, the cold-water test is essential. Another possibility is that you added the chocolate too early, before the mixture was hot enough to melt it fully. You can try reheating the fudge with a few tablespoons of water, but it may not set perfectly.
Can I make this in the microwave? Yes, but it’s trickier. Combine the sugar, butter, and condensed milk in a large microwave-safe bowl and heat in 1-minute intervals, stirring well after each, until the mixture is smooth and hot. Then microwave for an additional 1–2 minutes, stirring every 30 seconds, until it reaches 235°F (113°C). Proceed with the recipe as written.
How do I cut clean squares? Use a sharp chef’s knife and wipe it clean with a damp paper towel between cuts. For the cleanest edges, chill the fudge in the refrigerator for 30 minutes before cutting.
Can I add food coloring? Yes, add gel food coloring along with the vanilla extract. A few drops of red or green can make it festive for holidays. Start with a small amount and add more until you reach the desired shade.
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